Umami White Bean Tart with Roasted Tomatoes and Shiitake Mushrooms

Serves 6

INGREDIENTS:
Beans

1 1/2 cups dried Great Northern beans, soaked

1 sprig fresh rosemary

4 cups water

1/2 tsp. salt

4 cloves garlic, peeled and sliced

1/4 cup olive oil
Tomatoes

1 pint cherry or pear tomatoes, halved

2 Tbs. olive oil

1/4 tsp. salt
Mushrooms

1/2 pound shiitake mushrooms, stemmed and sliced

3 Tbs. olive oil

1/4 tsp. salt

6 Pre-baked Pressed Nut Tart Crusts

INSTRUCTIONS:

1. To make Beans: Place beans in large bowl, cover with cold water, and soak 6 hours, or overnight. Drain, and transfer to medium saucepan with rosemary, salt, and 4 cups water. Bring beans to a boil. Reduce heat to medium-low, and simmer, partially covered 45 minutes or until beans are tender. Drain, and reserve cooking liquid. Discard rosemary sprig, and set aside.

2. Heat oil and garlic in medium skillet over low heat. As soon as garlic sizzles, remove from heat, and cool.

3. Purée beans, oil, and garlic in food processor until smooth, adding cooking liquid if necessary to make mixture creamy. Set aside.

4. To make Tomatoes: Preheat oven to 150° F. Toss tomatoes with oil and salt on baking sheet, and bake 3 hours, or until tomatoes are tender and roasted. Set aside.

To make Mushrooms: Increase oven temperature to 350˚F. Toss mushrooms with oil and salt on baking sheet, and roast 30 minutes, or until browned and crispy, stirring occasionally.

5. To assemble: Divide Bean puree among Pressed Nut Crusts. Garnish with Tomatoes and Mushrooms.

Sponsored content: Presented by Natural Gourmet Institute